Results 141 to 150 of about 36,727 (301)
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Advanced two-stage incineration: Research and development [PDF]
, 1991 IGT is currently developing a two-stage fluidized-bed/cyclonic agglomerating incineration system that is based on combining the fluidized-bed agglomeration/incineration and cyclonic combustion technologies, both of which have been developed individually ...
Khinkis, M., Rehmat, A.
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Processing of MSW incineration bottom ash
, 2007 The production of Municipal Solid Waste (MSW) is rising as the world population continues to increase. Consequently, the disposal of MSW becomes an increasingly serious problem.
Tan, Jasmine Zhen Hua.
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Sustainable Isotropic Meta‐Wood‐Materials by Topological Reconstruction of Plant Fibers
Interdisciplinary Materials, EarlyView.Meta‐wood, a novel dense and hard sustainable material, is reconstructed by pure plant fibers without adhesive. It has a 3D network with fibers mechanically interlocked together. This unique structure gives it unique properties that are very different from traditional wood and paper.
Dafang Huang +9 more
wiley +1 more source
Journal of Pharmacy Practice and Research, EarlyView.Abstract Background Medicines are the most common healthcare intervention. However, disposal of pharmaceutical waste in health facilities contributes significantly to financial costs and carbon emissions, and incorrect disposal can lead to environmental contamination.
Derek Kay +3 more
wiley +1 more source
Nitrous Oxide Emissions from Waste Incineration
, 2006 EU energy and environmental policy in waste management leads to increasing interest in developing methods for waste disposal with minimum emissions of greenhouse gases and minimum environmental impacts.
BAXTER David +2 more
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Journal of Raman Spectroscopy, EarlyView.We propose an UV photobleaching pretreatment to reduce the strong luminescence in the Raman spectra of plastic samples. Our protocol proves its efficiency whatever the luminescence origin (from the pigments or from a surface biofilm) but requires a careful optimization of the illumination conditions (UV wavelength, time, humidity) to reach the ...
L. Dewyspelaere +5 more
wiley +1 more source